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September 9, 2019
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Traditional Suckling Pig from Tolima
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In the Andean region of Colombia, is the department of Tolima where you can discover a classic dish that has conquered the rest of the country with its exquisite flavor and has become one of the most popular traditional dishes of Colombian gastronomy.

The preparation of the dish consists of filling an entire suckling pig, with rice, its own meat, potatoes, peas and condiments and then placing it in a brick oven to slow-cook for 10 to 12 hours, depending on the size and weight of the pig. It is served with arepa, bread and a piece of crispy pig skin. This dish is usually the center of special celebrations such as birthdays, weddings, traditional festivals, fairs and even political events.

The pig derives from the time of the Spanish conquest, says it was the Castilian roast who gave the inspiration to create the Colombian dish that later would be part of the identity and culture of the Tolima’s. It is so representative that, in addition to that it can be enjoyed during the year in various restaurants, in some homes it is specially prepared on Christmas Eve and the New Year celebrations. Throughout Latin America there are many similar recipes to this Colombia suckling pig.

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